Anytime Blueberry Muffins Recipe

Posted by
Rate It!
Anytime Blueberry Muffins
Add your photo!
Ingredients
12
Count
Nutrition
773
Calories
Total time
30
Minutes
Comments Print recipe

Ingredients:

  • this is a basic master muffin recipe that is fairly plain, so we recommend adding other flavorings or fruit . this recipe can easily be halved and doubled, if desired. if doubling the recipe, mix the batter in a large bowl and take care to evenly incorporate the flavorings. we prefer whole milk yogurt, although the recipe will work with low-fat or nonfat. when storing the batter overnight in the refrigerator, you can either put it in an airtight container or, if you have space, in a muffin tin covered with greased plastic wrap. you can substitute frozen blueberries for the fresh; they must be thawed, rinsed, and dried, but they do not need to be tossed with flour.
  • to serve right away: bake the muffins for 25 to 30 minutes, as described in step 5.
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (1 1/4 sticks) unsalted butter , softened
  • 1 cup (7 oz) sugar
  • 2 large eggs

Directions:

  1. 1. Coat a 12-cup muffin tin with vegetable oil spray; set aside. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside.
  2. 2. Using an electric mixer, beat the butter and sugar together at medium-high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition.
  3. 3. Reduce the mixer speed to medium-low and beat in half of the flour mixture, followed by one-third of the yogurt. Beat in half of the remaining flour mixture, followed by half of the remaining yogurt; repeat with the remaining flour mixture and yogurt. In a separate bowl, toss blueberries with 1 tablespoon flour. Gently fold the floured blueberries into the finished batter. Portion the batter evenly into the prepared muffin tin.
  4. 4. TO STORE: Wrap the muffin tin tightly with plastic wrap sprayed with vegetable oil spray and refrigerate for up to 24 hours or freeze for up to 1 month. (After the muffin batter is completely frozen, about 6 hours, the batter balls can be transferred to a zipper-lock bag to save space in the freezer. Transfer the batter balls back to an oiled muffin tin before baking.)
  5. 5. TO SERVE: Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Unwrap the muffins and bake until golden brown, 25 to 30 minutes if refrigerated, or 35 to 40 minutes if frozen. Let the muffins cool in the pan 5 minutes before serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 772.85 Kcal (3236 kJ)
Calories from fat 694.67 Kcal
% Daily Value*
Total Fat 77.19g 119%
Cholesterol 233.75mg 78%
Sodium 213.03mg 9%
Potassium 288.04mg 6%
Total Carbs 19.47g 6%
Sugars 9.22g 37%
Dietary Fiber 1.05g 4%
Protein 4.23g 8%
Vitamin C 2.5mg 4%
Vitamin A 0.9mg 31%
Iron 0.6mg 3%
Calcium 110.2mg 11%
Amount Per 100 g
Calories 458.57 Kcal (1920 kJ)
Calories from fat 412.18 Kcal
% Daily Value*
Total Fat 45.8g 119%
Cholesterol 138.7mg 78%
Sodium 126.4mg 9%
Potassium 170.9mg 6%
Total Carbs 11.55g 6%
Sugars 5.47g 37%
Dietary Fiber 0.62g 4%
Protein 2.51g 8%
Vitamin C 1.5mg 4%
Vitamin A 0.6mg 31%
Iron 0.4mg 3%
Calcium 65.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 21.7
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top